Salmon Risotto and Rosé a Delicious Wine Pairing
I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market.
Although I have mentioned them all before, today’s meal would not have been possible without Eunice and Larry at Larry’s Veggies, Alethea and Caitlyn at Fiore di Capra cheeses, or Ian at White Cane Sockeye Salmon. I’m so very grateful they have shown up every weekend to provide us with such high-quality local ingredients. I love my market friends, and I think you will love this Salmon Risotto.
This recipe, like most risotto, is easy to prepare at the last minute. We enjoyed the dish with a bottle of Château Léoube cuvée Love (2019) from the Côtes de Provence. Please read my review of this D’lovely food and wine pairing on Provence WineZine.
Risotto with Smoked Salmon, Chèvre, and Lemon
- 4 cups Vegetable Broth
- 1 Lemon
- 1 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 1/2 White Onion chopped
- 1 cup Arborio Rice
- 1 cup Dry White Wine
- 4 oz Cold Smoked salmon Lox diced
- 2 oz fresh chèvre crumbled
- 1 tbsp Chopped Chives plus extra for garnish
- Place the broth in a saucepan on the back of the stove and bring to a simmer. Finely zest the lemon and reserve the zest; squeeze all the juice into the broth.
- In a large pot, melt the olive oil and butter together over medium heat. Add the onion and cook until clear and soft, but do not let brown.
- Add the rice and cook for a couple of minutes, stirring, until rice has turned chalky. Add the wine and stir until the wine is almost completely absorbed.
- Start adding the broth, one ladleful (1/2 cup) at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue adding broth in this manner until you have one ladleful left.
- Add the reserved zest, salmon, chèvre, and chives. Stir to mix and, when the chèvre has melted, add the remaining broth, stirring until the rice is “al ondine” — wavy.
Asparagus Risotto from Sip Taste Share
Black Truffle Risotto from le Pistou Cookery School
Roasted Pumpkin Risotto from Cocoa & Lavender